Dee's Blazing Kitchen

Korean Food in my Pinoy Kitchen.

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Dee
I like to eat and I like to cook. I like how a simple meal can move one's heart and bring back good memories or make a new one...
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  • INGREDIENTS (20)
  • PORK (1)
  • RICE (2)
  • SIDE DISH (6)
  • SNACK (1)
  • SOUPS and STEWS (2)

Popular Posts

  • Corn Syrup/Mulyeot (물엿)
    Mulyeot is a clear, thick syrup from corn. It's sweet but not by far similar to honey. It's mainly used as a thickener and sweet...
  • Stir Fried Anchovies/Myeolchi Bokkeum (멸치 볶음)
    Myeolchi Bokkeum is the korean version of " dilis na maanghang ". It's made of stir fried anchovies or dilis in a thick swe...
  • Steamed Egg/Gyeran Jjim (계란찜)
    Gyeran Jjim is simply steamed egg. Although the process is a little different from actually steaming it. The egg mixture is cooked in an e...
  • Thin Wheat Noodles/Somyeon (소면)
    Somyeon is a thin noodle made from wheat flour. It appears to be a thick miswa . It is used in both cold and hot dishes. Cooking time is o...
  • Red Pepper Powder/Kochukaru (고추가루)
    Kochukaru or chili powder is widely used in many korean foods. There is big array of chili powder out in the market. This one is mainly u...

Blog Archive

  • ▼  2011 (33)
    • ▼  December (5)
      • Coming Soon...
      • Curry Rice/Kare Rice (카레라이스)
      • Kimchi Fried Rice/Kimchi Bokkeumbap (김치볶음밥)
      • Steamed Egg/Gyeran Jjim (계란찜)
      • Tofu and Kimchi/Dubu Kimchi (두부김치)
    • ►  November (28)

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